Method for processing flavored agrocybe cylindracea sauce

A processing method and tea tree technology are applied in the processing field of flavored tea tree mushroom sauce to achieve the effects of unique flavor, rich sauce flavor and rich nutrients

Inactive Publication Date: 2014-01-08
王硕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The deep processing technology of tea tree mushroom is also a relatively mature technology, such as salt water tea tree mushroom, canned tea tree mushroom, dehydrated tea tree mushroom, etc., but the types are still relatively limited, not rich enough, and some processing techniques are cumbersome and the price is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Crush the koji, put it into a clean and sterilized large tank, add salt water at a weight ratio of 1:1 to the koji, control the concentration of the salt water at 12wt%-20wt%, stir well to get the primary mixture, seal it and keep it warm for fermentation During the fermentation period, use a clean special wooden stick to stir 2-3 times a day, 5-6 minutes each time; the conditions during the fermentation period are as follows: in the early stage of fermentation, heat the sauce body so that the temperature of the sauce body reaches 48-50°C ， Insulated and fermented for 48 hours, then fermented at a medium temperature of 45°C for 5 days, and then added D110 glutamic acid production bacterial liquid at a concentration of 3.2wt% accounting for 0.18wt% of the initial mixture, and 1.4wt% of D110 glutamic acid production at a concentration of 0.06wt% of the initial mixture Lactic acid bacteria liquid and sorbitol accounting for 0.5wt% of the initial mixture are incubated an...

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PUM

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Abstract

The invention relates to a method for processing flavored agrocybe cylindracea sauce, belonging to the field of sauce fermentation. The method comprises the following steps: grinding sauce yeasts, adding salt water, fermenting at the temperature of 48-50 DEG C for 48 hours and then at the temperature of 45 DEG C for 3 days at an initial stage, adding a D110 glutamic acid bacteria solution, a lactic acid bacteria solution and sorbitol, and fermenting at the temperature of 38-40 DEG C for 12 days to obtain a primary sauce; deactivating enzymes of agrocybe cylindracea, beating to obtain agrocybe cylindracea pulp, uniformly mixing the agrocybe cylindracea pulp with the primary sauce in a weight ratio of 1 to 1, adding salt, fermenting at the temperature of 38-40 DEG C for 6 days, and curing. The flavored agrocybe cylindracea sauce is rich in nutrition, and can be directly eaten or added as a seasoning in a cooking process; the fermenting time can be effectively shortened, and the content of amino acid nitrogen can be increased to be more than 43%, so that the sauce is rich in fragrance and outstanding in delicate flavor.

Description

[0001] technical field [0002] The invention relates to the technical field of sauce body fermentation processing, in particular to a processing method of flavor tea tree mushroom sauce. Background technique [0003] Edible fungi are high-protein, low-fat, low-calorie, high-fiber foods. It is not only suitable for children's growth and development, but also suitable for middle-aged and elderly people with high blood pressure and high blood fat. It contains a substance that inhibits tumor growth and has obvious anti-cancer effects. It is especially beneficial to patients with lung cancer and skin cancer. The deep processing technology of tea tree mushroom is also a relatively mature technology, such as salt water tea tree mushroom, canned tea tree mushroom, dehydrated tea tree mushroom, etc., but the types are still relatively limited, not rich enough, and some processing techniques are cumbersome and the price is relatively high. Contents of the invention [0004] I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L31/00
CPCA23L31/00A23L27/60
Inventor 王硕
Owner 王硕
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